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I have to admit that a regular meatloaf doesn't really appeal to me that much. So when someone in my family requested meatloaf, I decided to try something different! I made it a few times before I actually wrote the recipe down. This is a hit with my family every time and my sister requests it frequently. It's moist, flavorful, juicy, and really good as a leftover if you slice it and fry it. It's hard to go wrong with bacon and cheese! Hope you enjoy it as much as we do!

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Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
additional:
10 mins
total:
1 hr 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon slices in the freezer until firm, 10 to 15 minutes.

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  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with cooking spray.

  • Combine ground beef, milk, oats, Colby-Jack cheese, onion, 1/2 cup barbecue sauce, eggs, garlic pepper, and salt in a mixing bowl.

  • Remove bacon from the freezer and dice; add to the beef mixture. Mix all ingredients together thoroughly; I like to use a potato masher. Transfer into the prepared baking dish and form the top into a loaf. Evenly cover the top of the loaf with remaining barbecue sauce.

  • Bake, uncovered, in the preheated oven for 1 hour 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Cook's Notes:

You can use ground venison in place of beef.

You can make this with or without the barbecue topping--both ways are delicious. If the meatloaf begins to look dry (I've never had this happen) you could place a cover on it.

Nutrition Facts

457 calories; protein 28.3g; carbohydrates 22.4g; fat 27.6g; cholesterol 139.9mg; sodium 1016.7mg. Full Nutrition
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